Sep 8, 2011

For the pumpkin obsessed! Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, and chopped pecans.

I think the photo below says it all. My 21 month old had a taste of these cookies before I started photographing them, and later as I was taking my photos, her cute little hand kept getting in my set trying to steal my cookies.

I know lots of you love the Fall and all the pumpkin goodness that comes along with it. I've been stocking up on cans of pumpkin for future recipes, so stay tuned! Pumpkin is a little hard to find right now, but soon it will be everywhere. I found canned organic pumpkin in the organic market by me, it was a bit more money but I don't mind spending extra for organic.

These look yummy! I don't know why, but as soon as September hit I've been craving a pumpkin dessert. I'm trying to choose between these and your Pumpkin No-Bake Cheesecake to bring to a family dinner on Sunday - at least I'll know I can have a guilt-free treat! Thanks so much for all your hard work Gina.

I love your site! I have tried many of your recipes and they are all fantastic!!! I've been on WW for about 6 months now and your recipes help me keep things fun and delicious. I'm going right home from work and making these cookies...i'm sure my little ones will love them as much as yours did :)

And the texture. Rolled oats are pressed, or rolled if you will, to make it possible to cook them faster. Personally I use them interchangeably for cookies but its not that way if you are making your breakfast.

I'm so ready for Fall and pumpkin goodies. These Autumn inspired cookies look like a great recipe with some of my favorite flavors and ingredients. Looking forward to giving it a try asap! Thanks for sharing...lovely blog! ;)

SO Good!!! My boyfriend and I may or may not have eaten an entire sheet of these last night! Even the dog was happy b/c he got the rest of the pumpkin mixed in his dinner last night. What a wonderful cookie to make for fall and was a perfect compliment to my first of the season pumpkin spiced latte from SBs this morning!

Why do the points stay the same when using Splenda. Are points just based on fat content. I thought they were based on fat, fibre and calories. Aren't calories reduced with Splenda? I love pumpkin but 4-5 points with not much fibre hmmm I don't know. Sound delicious though.

Gina, I always look forward to my favorite fall recipes and this year your pumpkin butter from last year was top of the list. I've made the latte and the smoothie with it and I'm a huge fan of all three recipes.

Gina, I entered all ingredients into WW Recipe Builder and came up with only 4 points plus per serving, with the recipe serving 16. Just wasn't sure how you figured the points??? I am planning to make these in a few minutes, as I am letting my butter come to room temp. right now! Can't wait to try them. Love your recipes and what you do.

Be sure and read the label on your oats, I used TJ's steel cut quick oats and they have more carbs and calories yet also more fiber....just increased my cookie points ( for 2 cookies) from 5-9pts using these oats instead...great earthy ,crunchy cookies..will definitely make again.

For Gluten free, I always use Pamela's baking mix instead of flour and everything turns out wonderful! It's the best one for baking that I have found, even our local coop uses it in all their GF baked goods.

I made these today. I substituted whole wheat flour for the white flour, Grade A Maple Syrup for the white sugar and Dark Chocolate Chips for the Pecans (because I didn't have any pecans). I also used half the vanilla extract and 1/2 almond extract (because I ran out of vanilla. They were amazing!! Thanks Gina! You're the best.

Canned pumpkin is really hard to find right now. Because of a rainy season, last years crop was really small. There is a shortage right now and they are withholding most until it gets closer to holiday season so they wont run out and make a lot more people grumpy than the few of us who enjoy pumpkin year round. Shouldnt be too long now though!! Ive been thinking about using the filling and cutting out all the sugar and maybe some of the spices and seeing how they taste.

If you replace the nuts with a scant half cup of mini chocolate chips you won't be sorry. These are great. I subbed the splenda blend for the brown sugar but left the white sugar in. Hope they make it until the kids get home from school.

Wow! These look fantastic! And they look so easy to make, too. I'm soo ready for fall, and can't wait to give these a try. It's great that they're not terrible for you, either. Thank you for sharing these!

I printed out this recipe last night to make soon. My problem lies in printing. In the past your site has an option to 'remove images' along with a button to 'check' if you choose to do the remove images.Now there is a 'remove images' but no box to click. I hit remove images but it printed the recipe in its entirety. The recipe took 7 pages!Thanks for all these great recipes Gina, can you direct me as to how to print only the recipes I need without the beautiful pics?Thanks for your help.

I found a huge can of Libby's pumpkin at Target and immediately thought of this recipe. I just tasted the cookies and they are so good....it's really ridiculous how good they are :-) Thanks so much for the recipe!!!

My 9-and-a-half-months-pregnant (yes, you read that right) sister in law came over last night with my brother for dinner, and because I'm home from school for the weekend I showed my family your fabulous website I recently discovered... We came across this recipe and my sister in law instantaneously jumped up and proclaimed she had been craving pumpkin for DAYS- within seconds we were pulling out the ingredients! I have a full post on my blog of us making these wonderful cookies, and my mom and I are making another batch to bring to the hospital tonight when she gets induced- just wanted to thank you for all of your wonderful recipes!

I made these a few weeks ago and forgot to comment. They were amazingly moist and yummy. I doubled the recipe and added mini chocolate chips to half of the batch and they were delightful. My pregnant BFF and her sisters are already begging me for more :)

These are AMAZING! My husband and I love them...he can't stop eating them. Next time I might try with some chocolate chips but definitely do not need to as this recipe is amazing as is. Thanks Gina - all your recipes are FANTASTIC!!

Can't wait to make these this afternoon. Cept, I don't have any pumpkin pie spice, so I think I'll use canned pumpkin pie mix instead of plain canned pumpkin. And I'm putting chocolate chips in them :)

I've already made most of your pumpkin recipes - this week - and I still have pumpkin puree left from my 12 lb pumpkin, so I think I'll just have to try these. You've upped your photo skills even more. These pics make the cookies that much more delicious!

Delicious! Just made a batch and love them :) Might try adding chocolate chips next time to see how they taste with that. Now I'm going to make your pumpkin spiced chocolate chip cookies with my leftover pumpkin. Mmm.

My daughter just made these today, they were yummy! We did change a few things, I used turbinado sugar instead of the brown sugar, whole wheat flour instead of white and stevia instead of white sugar. It lowered the points to 3 points for 2 cookies. Oh I also left out the pecans, because I don't like them.

I needed to use up some bananas, and found your pumpkin banana bread recipe. And since I had a can of pumpkin open, I decided to make the Pumpkin Spiced Cream Cheese and these super-delicious-can't-keep-my-kids'-hands-off-these-cookies to finish up the pumpkin. Thanks for helping me great, healthy treats for my family!

I made these today with a few changes. I used applesauce instead of butter. Just a straight substituation, 2 tablespoons for 2 tablespoons. I also used a little more canned pumpkin, almost a half a cup altogether (just because I wanted to use up what I had leftover in the fridge from the pumpkin cupcakes I made last week). The cookies still turned out wonderful! They look just like the picture even with the substituations! Does anyone know what the points would be without the butter?

i know this is an old comment, but i just calculated the nutritionals with applesauce in place of butter and it came out about 20 calories less. so i don't think the points would be much different - if different at all!

I was craving something sweet yet healthy today and I knew just where to look for a delicious recipe. I didn't have the nuts but they came out excellent just the same with raisins. Thanks as always for your incredible recipes.

This is the second time I've made these. The second time they were amazing... the first time not so much (I wasn't paying enough attention to the recipe and added WAY too much brown sugar)I made a couple of tweaks -

*fresh pumpkin - I had heaps left over from dinner one night so I froze it in 6tbsp portions in zip lock bags. It makes this recipe so easy because I don't need to find a use for the rest of the canned pumpkin

*made into bars - I was feeling lazy and wanted to just spread it out and bake it. Baking time was about 15-20 minutes

I think I'll be making this every couple of weeks from now on. Thanks Gina!

I have a lot of pumpkin left over from making the breakfast smoothies (yummy and filling). More than enough to make more smoothies and then some. Anyhow, decided to make these cookies and was in a mood to bake. I didn't have all of the ingredients, but what is cool about your recipes is how easily I can make substitutions. No eggs-used 1/2 banana. No brown sugar-Used 3/4 C white with a little molasses. I also used whole wheat oats. I was a bit nervous...but they turned out great even though they have more of a banana taste.

I made these today, took out 1/4 cup of nuts, and added 1/3 cup of mini dark chocolate chips. They are phenomenal! I got my name on two of them, with a big cup of coffee. It's nice to enjoy fall flavors before Spring gets here!

SOOO GOOD!! I used coconut oil instead of butter, skipped the nuts, added shredded coconut and dried cranberries. The kids LOVE them. (Also was able to cut the sugar to a litter more than 2/3 cup and they were still loved by all!) Would love to try these with almond meal). Thanks for the recipe.

You should be able to find them in any grocery store, along with "old fashioned oats." Quick oats are chopped up smaller so that they'll plump up into oatmeal if you just pour hot water on them, as opposed to old fashioned oats, which you need to cook for a few minutes. I've generally found them to be interchangeable in baking recipes, though I'll use what's called for if I happen to have both.

My daughter and I made these cookies last night. They are easy to bake and they taste good. She took them to school today in her lunch and they were also a hit with some of her high school friends. I'm going to try the pumpkin butter recipe tonight. I absolutely love skinnytaste!

Considering a can of Libby´s pumpkin puree costs almost 3 euros here, I choose my recipes carefully - and these cookies were a winner!!! Thanks Gina - I am looking up more recipes on your site to use up the rest of the pumpkin now!!

Oh my gosh, so delicious I have already made them twice. First time I used pecans, walnuts, almonds, pumpkin seeds, and sunflower seeds to equal the original 3/4 cup of nuts. (Gotta love the bulk food department!!) They were delicious!This morning I just had to make these, as I had leftover pumpkin. I added walnuts, peanuts, toasted sesame seeds and tiny chocolate chips!!! They came out absolutely delicious again. (I also used egg white only, as I was out of eggs, no difference was noticed)Thank you again for your fantastic recipes

I am so looking forward to making these cookies tonight with my husband. This is such a nice one for the start of fall ,and into Thanksgiving. I just love Pumpkin Madness. Thank you for all the great Reciepe's .

apparently I'm in the minority, but I just ate the first cookie I pulled out of the oven a few minutes ago, and I found it to be rather dry. I think diced apples would be a good addition that wouldn't ruin them for people who are looking for a reasonably healthy treat and would make them much more moist.

i was wondering if you could use the pumpkin butter recipe that you have in place of the canned pumpkin? do you think that you would need to add more flour to substitute? these sound really yummy none the less and i will be making them. Thanks!!

I have made quite a few of the main dishes and side dishes on this website, and so far, all have been winners. I made these cookies yesterday, and while they have a good taste (I subbed golden raisins for the pecans), their texture is not what I was expecting. To me, they are more cake-like than chewy, and they didn't flatten out at all. Agreeing with another comment, the edges didn't brown so I wasn't sure when they were done properly. Maybe my timing was off. They're not bad, just different.

My mom and I just made these and sorry but notImpressed at all . WeDid substitute Splenda brown and white forThe reg. sugar . They were dry lumps of oats on the cookieSheet . The pecans justFell out cause they were so dry and we used aExtra Tbsp of pumpkin , nowThe flavor was good . Not sure what went wrong but we tried .

I have made these cookies several times and even my pickiest eater loves them! My family grabs them in the morning for a quick breakfast treat. I used walnuts and I added a few chocolate chips once. No matter how I make them, the base of oatmeal and pumpkin make them delicious. I forgot to mention that baking is not my best strength, but even I can do these. I look forward to trying more of your recipes. They are easy, healthy and delicious - all things I can get on board with.

I just made these with a couple of modifications; first I don't usually have regular brown sugar so I used organic coconut palm sugar with a bit of raw sugar because I did't have enough of the palm. I also used 1/3c pecans and 1/4c mini chocolate chips. I must have made mine much smaller than yours, I got 44 cookies. So the points + count is 3pts/2cookies. And delish!! I also just made the pumpkin banana bread into muffins and added mini chocolate chips instead of pecans. Yummooooo also!! Love your recipes and your site. Thanks for sharing!!

These were delicious - thanks for another great recipe! I made mine without pecans, since I am not a big fan (down to 122 calories per 2 cookies!). I also had no parchment paper and found that aluminum foil sprayed with some cooking spray worked fine as well.

These were delicious - thanks for another great recipe! I made mine without pecans, since I am not a big fan (down to 122 calories per 2 cookies!). I also had no parchment paper and found that aluminum foil sprayed with some cooking spray worked fine as well.

Just tried these and they turned out really dry. I threw them out and made quaker oats oatmeal raisen cookies... I'm sorry but cookies require butter... Nice idea to have a healthier cookie but not if it means eating something unappetizing...